A decadent ingredient for a weeknight meal - The Edwardsville Intelligencer

If you’re not sure what a black truffle is, it’s a type of mushroom that grows in the soil mostly in Europe. If you know what they are, then you know they’re expensive, frustrating to grow and very rare.

I was lucky enough to have a produce guy at the time who ordered them in from Spain! I was so excited to get it and try cooking with one because I’ve heard of a black truffle, but I had never held one before.

Since I wanted to experience the natural flavor of the truffle, I decided to cook it with a butter and garlic pasta dish. It was very simple, but the flavors were amazing! 

To start, you’ll want to clean the truffle. You can do this by simply putting the truffle into a bowl of warm water, no soap. Let it soak for a little and then I take it out and rub off the outsides under running warm water.

Note: If you do not have a black truffle, you can use a mushroom that you are able to find and cook it in a little bit of Worcestershire sauce to give you a similar flavor. 

Black Truffle Pasta

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes

Ingredients

1/3 cup thinly sliced truffle (I use a mandoline to slice the truffle)
3 tbs olive oil
3 tbs butter (divided into 1 tbs pieces for even melting)
1 tbs minced garlic
spaghetti noodles
2 tbs parsley
1/3 cup parmesan cheese

Recipe

In a pot of boiling water, cook the spaghetti noodles until tender. Once done, drain and set aside.

In a large skillet on medium heat, add the olive oil and butter, stirring until it’s all melted and combined.

Add the slices of black truffle and minced garlic.

Once they start to bubble and sizzle, reduce the heat to medium-low so you don’t burn the butter, garlic or truffle.

Once the truffle gets to be a little crispy (not burnt), add in the drained noodles and using tongs, stir and toss around until the noodles are completely coated in the truffle mixture.

Sprinkle with parsley and parmesan cheese, stirring until coated.

Serve immediately.

For more simple recipes, visit recipeswithrachelt.com. You can also sign up to receive monthly emails from me by visiting my site and signing up. 

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A decadent ingredient for a weeknight meal - The Edwardsville Intelligencer
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